Flour

Everyone loves cupcakes, and this recipe should be no exception unless you have some kind of peanut butter phobia these will melt in your mouth. Have a glass of milk handy while eating these cupcakes because you’ll definitely want to quench your thirst after eating them.

For cupcakes: Mix flour, baking powder, salt and cinnamon. In a separate bowl mix butter, peanut butter and brown sugar until blended. Add vanilla and egg. Add milk and flour mixture alternately while still mixing. Pour into lined cupcake pan and bake at 350* for 20 minutes, or until toothpick comes out almost clean.

For Ganache: Melt chocolate and cream in metal bowl set in simmering water.

For Frosting: Beat peanut butter and vanilla until blended. Add 3 tbsp milk and sugar while beating. Add the rest of the milk and sugar and beat until smooth. If needed, add a couple more tbsp milk.

Tri-Color Sugar Cookies | This Is Why I’m Full

Ahhhhhhhh! Can it be Christmas-time again already? I know, it doesn’t have to be Christmas to eat cookies… But that’s the only time that I make sugar cookies.. This was the first year we made these Tri-Color Sugar Cookies and they worked out better than we could’ve hoped! It was a lot of fun to make them, and to watch the progression of the dough from the crisp clear color lines above to the gorgeous marbling below.
These cookies turned out so pretty that I almost didn’t want to eat them, I just wanted to look at them! We did make icing for them, but we forgot to get pictures of the frosted cookies before we gave them away!
I know that you’re going to look at the recipe and say that nobody needs to make that many Sugar Cookies, but I took a TON of them to work and everyone loved them and ended up taking some home! And you can also make a bunch of cookies and give them to family and friends as Christmas gifts!
Let us know what you think of our Tri-Color Sugar Cookies and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Using Mixer cream butter and shortening until light and fluffy (roughly 2 minutes)

Add sugar and mix until fluffy again

Add eggs, vanilla and sour cream and mix thoroughly

Add flour, baking powder and salt and mix until completely combined

Divide dough into three pieces and wrap in plastic

Refrigerate for at least 2 hours (we left ours overnight)

To color the cookie dough: Place dough ball back in the mixer, added the food coloring and briefly mixed the dough on a low speed. (You don’t want to over-mix the dough so only mix it enough to get the dough the color you want.)

To get the pretty marble effect on the cookies: roll nine small balls of cookie dough in each of the three colors, each ball should be about the size of a large walnut.

Take the green dough balls and arrange them on the rolling surface.

Then randomly add in the white dough balls.

Finally add in the red dough balls.

Use your hands to press together the dough balls into a circle.

Use your rolling pin to roll out the dough until it is about 1/4" thick, depending on how thick you want your cookie to be

Now arrange your cookies cutters on the rolled out dough so that the cut-out cookie will have all three colors on dough in the shape.

French Bread with Jam | This Is Why I’m Full

The Hubby has been trying to make his own bread for about a year now and while it has always been tasty, since we got our KitchenAid Mixer it has been even better! The constant mixing means that it is much easier to knead the dough for the right amount of time, giving the dough the time to get airy and soft! We have posted the recipe for the bread already, but I figured why not post it again to show it’s versatility! You can put anything on this airy and delicious bread and it is always delicious! Let us know what you think of our French Bread with Jam and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Oatmeal Butterscotch Chip Cookies | This Is Why I’m Full

I’m sad that the Christmas season is over for one reason, and that reason is cookies. I love cookies. Especially these Oatmeal Butterscotch Chip Cookies, they are something that my Dad makes every year and I can’t express to you my love for them! Chewy, sweet and gooey, they are so amazing. Anyway, so my Dad always makes them, but since the Hubby and I decided to stay home for Christmas this year we were faced with the possibility of not having my favorite cookies! And faced with the choice, the Hubby and I decided that we were going to do our best to mimic the pure Heaven that is the cookies that my dad makes, and while they weren’t perfect by any means, they were pretty darn good for a first try! Let us know what you think of our Oatmeal Butterscotch Chip Cookies and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Better Than Sex Brownies | This Is Why I’m Full

And here we are, Better Than Sex Brownies: the most heavenly of desserts. It’s a chocolate chip cookie, an Oreo and brownies all in one. I saw this recipe on Pinterest and knew that my baking life would never be complete until I had made this myself! I did a few things differently than the original recipe, which means I made homemade chocolate chip cookies and brownies rather than using store bought (what’s the point if you don’t go homemade!) I used our Best Chocolate Chip Cookies recipe and our Chocolate Fudge Brownies recipe, and for the Oreo, there is really no substitute for the real thing! We made ours in a 9×9 pan, and had enough leftover to make the round one in the pictures in a small springform pan, usually used for cheesecake but it worked for this! The hubby likes Peanut butter, but I don’t.. So I made his with Peanut Butter Oreos and mine with regular Oreos! Let us know what you think of our Better Than Sex Brownies and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

This is a Homemade French Bread recipe that I make the night before I want to eat it. We recently bought a stand mixer, and the dough hook attachment is really a godsend when making bread.

It’s simple, all you need to do is activate your yeast and gradually add in the flour until it combines. Once it has incorporated it becomes one big ball in the mixer. At this point the bowl should be clean, with no dough or flour left on the rim. There should be a nice sheen on the bowl. I let it run for a good 7-10 minutes letting the dough fully incorporate and knead. Once the bread has been kneaded for a solid amount of time I leave it in the bowl and let it rise, once it doubles in size punch the dough back down and repeat 5 times, each time letting the dough double in size before knocking it back down.

Once I’ve let it rise a good amount I roll it out into rolls and slice the top of each loaf three times. Get a good 1/4 inch of penetration on each of the slices so the bread doesn’t split while baking. Mix the egg and water together and baste the top so you get a nice golden brown like you see in the photos.

Homemade French Bread | This Is Why I’m Full

This is a great Homemade French Bread recipe that can be used for many different things, not just french bread. We’ve made sandwiches, french toast, avocado toast, and jammy toast with this recipe. You’ll see those recipes shortly if you follow along with the site.

If you make this please let me know how it turns out, or if you made any alterations to make it better! We’d love to hear from you

Let us know what you think of our Homemade French Bread and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Chocolate Fudge Brownies|This Is Why I’m Full

I’m not really the hugest brownie fan, unlike my siblings I did not inherit that from my father, but these brownies may have changed my mind the tiniest bit. The hubby made these for us one night and I actually ate some! So delicious! I wish he had cooked them a little longer, I don’t really like the gooey texture, but he does so I let him leave them like that! Let us know what you think of our Chocolate Fudge Brownies and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Buttermilk Fried Chicken|This Is Why I’m Full

Let us know what you think of our Buttermilk Fried Chicken and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Wash your chicken and dry it with paper towels. In a bowl mix the liquid ingredients and spices, so the buttermilk, eggs, paprika, hot sauce, salt and pepper and mix really well. In another bowl, combine the baking powder and baking soda, and then whisk into the buttermilk until it becomes foamy.

In a shallow dish put about 2 cups of flour alongside the buttermilk mixture.

First dredge the chicken in the flour on all sides, then dip into the buttermilk mixture and make sure it's coated well all around. Dredge the chicken in flour one more time, then place the chicken on a plate, and repeat with all chicken pieces. So it's easy, flour, buttermilk, flour. If your flour gets too dirty just throw it out and start with some fresh flour.

In a frying pan, heat it lots of oil, at least an inch. Make sure the oil is hot enough. Do not put too many pieces at once, leave enough room in between the chicken, because you don't want them to stick together. Also if you put too much chicken, the chicken might not cook all the way through. The first side will take longer to cook maybe about 7 min, and the second side will cook faster, 3 to 5 minutes, so be patient and let the chicken cook properly. Repeat with remaining chicken.

After the chicken is fried, place them on paper towels to soak up some of the oil and sprinkle some salt over it.

Ten Minute Chicken Strips|This Is Why I’m Full

When I don’t feel well my Hubby is so wonderful, he takes amazing care of me! That’s where these Ten Minute Chicken Strips came from. I get sick a lot, I have had a terrible immune system for the last few years and I am blessed to have a man that loves me anyway.. And I am even more lucky to have a guy that will cook whatever I want when I want it (when we eventually have children I’m sure my pregnancy cravings will test that devotion a little bit!) So anyway, I had been sick the whole weekend and it was Sunday night and he asked if I was up for eating.. I was starving. But all I could think about was chicken strips. Not fast food chicken, real chicken strips, tender and juicy and delicious. So he went Pinteresting and the only recipes he found called for the chicken to be soaked for AT LEAST 24 hours in Buttermilk, and that was far too long for me to wait! So we set about trying to make them without the 24 hour wait. Do you want to know what happened when we didn’t soak them chicken for 24 hours? Absolutely nothing! They were delicious and now we know that you don’t have to wait a whole day for delicious homemade chicken strips! Let us know what you think of our Ten Minute Chicken Strips and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Beer Battered Asparagus|This Is Why I’m Full

I know what you’re thinking, and yes we do fry a lot of vegetables. We bought a bunch of Asparagus at the store about a week before we made this Beer Battered Asparagus and right after we bought them we forgot about them, we do that a lot with veggies! But when I realized they were on the edge of being inedible I decided that we needed to cook them right then. Story time! Not long after we started dating the Hubby and I made our first appliance purchase, a deep fryer. I got shingles our first summer together and I was out of work for over a month, and my father-in-law has a wonderful garden and one of the things he had way too many of was Zucchinis, and so we started making fried zucchini like nobody’s business. We had it almost every day, and that’s why we bought our fryer (that story was a lot more involved than I thought!) Anyway, we have a deep fryer and the Hubby is always looking for new things to fry just to see what happens (he once fried a piece of uncooked spaghetti, and don’t ask, I still don’t know why!) my husband’s love for fried food equals mine perfectly and that’s why you are about to read a recipe for this to die for Beer Battered Asparagus! Let us know what you think of our Beer Battered Asparagus and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

In a heavy frying pan, heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. (you can also deep fry, 350 degrees! Just don't use the basket they will stick!)

When oil is hot, dip Asparagus in batter and fry, turning once to brown evenly on both sides.